Steamed Black Bass with Ginger and Scallions
Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.
Photography: Andrew Purcell
Martha Stewart Living, May 2011
- 1/2 cup soy sauce
- 1 tablespoon plus 1 1/2 teaspoons toasted-sesame oil
- 2 whole black bass (1 1/2 to 2 pounds each; 1 1/2 inch thick), scaled and gutted, gills removed
- 1 piece (2 inches) peeled fresh ginger, cut into matchsticks
- 5 scallions, halved lengthwise and cut crosswise into 1-inch pieces
- 2 cups water
- 1 large red onion, sliced 1/2 inch thick
- 1 large sweet potato, very thinly sliced, preferably on a mandoline
- 8 ounces Broccolini, trimmed, and halved lengthwise if thick
- Whisk together soy sauce and sesame oil in a 9-by-13-inch baking dish. Cut a few slits into the fish on both sides using a sharp paring knife. Transfer to dish; turn to coat.
- Toss ginger with scallions; stuff some into each fish cavity. Spread remaining mixture on top of fish. Let stand, covered, spooning marinade over fish often, for 30 minutes.
- Bring water to a boil in a large skillet or wok. Arrange red onion on bottom layer of a 12-inch bamboo steamer. Remove fish from marinade with ginger-scallion mixture still on top, and arrange side by side on onion; reserve marinade. Spread sweet potato and Broccolini on separate sides of the top layer.
- Set stacked steamer in skillet. Steam, covered, until fish is cooked through and vegetables are tender, about 15 minutes.
- Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half. Strain through a fine sieve. Serve fish and vegetables with reduced sauce.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.